How to make the crust:

In a mixer or food processor, mix flour and cold butter until butter lumps have reduced to peanut size

In a separate bowl, dissolve salt in water. Pour the salt water into the flour/butter mixture and mix until the flour is almost incorporated (so when you squeeze the dough with your hand, it holds its shape)

Cover the dough in a bowl and rest in the refrigerator for 30 minutes

Preheat oven to 425°F. Once ready, roll out the dough so it’s 1/8-inch thick (and about 2 inches wider than your pie dish)

Place the dough into a 9-inch pie dish and press the edges. Trim excess dough from the sides of the dish with a butter or paring knife

Place a sheet of parchment paper (similar size to your pie dish) over the crust; push into the edges, and place dried beans on top

Bake for about 10 minutes or until bottom of crust begins to turn light golden brown

Let cool to room temperature; remove beans and parchment from the crust